Cook II

Responsibilities

• Act as a leader and mentor within the culinary team
• Perform advanced knife skills including julienne, brunoise, and chiffonade
• Cook meat, fish, and poultry to proper temperatures
• Emulsify hot and cold sauces and dressings
• Utilize various cooking techniques such as poaching, blanching, roasting, sautéing, and grilling
• Read, write, and adjust recipes according to business levels
• Prepare food items for a la carte and buffet menus according to hotel standards
• Maintain cleanliness and maintenance of work areas, utensils, and equipment
• Follow all safety and sanitation policies regarding food and beverage

Requirements

• Leadership capabilities and strong communication skills
• Proficiency in English (reading, writing, and oral)
• Ability to work collaboratively in a team environment
• Detailed and service-oriented mindset
• Ability to provide State and Federal requirements for Food and Beverage (Tuberculosis Clearance)

Preferred Qualifications

• Knowledge of local languages such as Ilocano or Tagalog
• ServSafe Sanitation Certificate

Benefits

• Medical, drug, and vision benefits
• Employer-paid group life and accidental insurance
• 401(k) retirement saving plan with matching program
• 11 paid holiday/personal days and 10 days of paid vacation
• Employee discounts on hotel restaurants, retail, and spa services
• Accor Travel Program discounts
• Complimentary meals in the employee dining facility

About the Company

Fairmont Orchid is an award-winning luxury resort located on the Kohala Coast of Hawai‘i Island, offering an authentic Hawaiian experience with oceanfront views and world-class amenities.